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Cider-Braised Pork Chop w/Apples and Garlic

Ingredients:

4 Berkshire pork chops, cut 1″ thick
Sea salt and freshly ground pepper
1-2 tablespoon olive oil
1 head garlic, broken into cloves unpeeled
1 cup hard dry cider
2 cooking apples, cored
12 fresh sage leaves

Preheat the oven to 400 F.

Pat pork chops dry and season w/salt and pepper. In a large frying pan over medium-high brown pork chops 2-3 minutes per side.

While the chops are browning, place the garlic cloves in a small sauce pan, pour in the cider, and bring to a boil. Lower the heat and simmer for 4 minutes.

Cut each apple crosswise into 4 slices.

Place the apple slices in a baking dish and then place the browned chops on top. Remove the frying pan from the heat and pour in the garlic and cider, stirring to deglaze the pan. Pour this mixture over the chops; there should be just enough liquid to cover the bottom of the dish. Top the chops w/sage leaves and bake for 30-40 minutes or until the juices from the pork chops run clear.

Serve each chops w/ two apple slices, then spoon over the liquid w/3 sage leaves per chop and divide the garlic. To squeeze the garlic out of the skin just press w/fork.

 

Butter Spinach with Garlic:

2 tablespoon Soya butter
1 bunch fresh spinach
3 cloves of garlic, coarsely chopped
salt and pepper to taste

Saute garlic with butter for 2 minute, then add spinach. Add salt and pepper to taste Cook for 5 minutes or until wilted and spinach turns to bright  green.

* I got this recipe from the LCBO magazine The Art of Entertaining Food & Drink Winter 2009 issue. I tried it my whole family loves it. The only thing I could not find was hard dry cider.  So I checked online what to substitute, I found 1 c. apple cider and 2 tbsp. of cider vinegar.  It worked and it taste good. enJOY!

Hard Dry Cider-is an alcoholic beverage made from the fermented  juice of apples mainly, though pears are also used;where the term cider almost exclusively refers to non-alcoholic apple juice (apple cider), the phrase hard cider is used to denote the fermented version.

Source: LCBO Food & Drink Magazine

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